Buffalo Chicken Roll-Ups
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
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Ingredients
- 8 lasagna noodles, cooked, drained and cooled
- 8 oz. whole-milk ricotta cheese
- 1 cup freshly grated Parmesan
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped fresh parsley, divided
- 2 large eggs, lightly beaten
- 4 Tbsp. melted butter
- 1/2 cup hot sauce (such as Cholula)
- kosher salt
- Freshly ground black pepper
- 3 cups shredded rotisserie chicken
- 3 cups marinara
- 2 cups grated mozzarella
Directions
- Step 1Preheat oven to 425°. Arrange cooked lasagna noodles in a single layer on a sheet pan separated by parchment paper to prevent sticking.
- Step 2In a large mixing bowl, combine ricotta, Parmesan, blue cheese, and 1/4 cup chopped parsley; mix in eggs. In a separate mixing bowl combine melted butter, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and shredded chicken; mix well and add to cheese mixture.
- Step 3Lay lasagna noodles down and spread a large spoonful of buffalo chicken mixture evenly on top of each. Roll up noodles like a jelly roll. Repeat with remaining pasta. In a large casserole dish spread 1 cup marinara. Place each lasagna roll-up seam side down, without overlapping. Pour remaining marinara evenly over the top of each roll; top with mozzarella. Cover with foil and bake until cheese is bubbling, about 20 minutes.
- Step 4Garnish with remaining parsley and serve immediately.
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